bourbon peach upside down cake

Hey y'all! If you love buttery, moist cakes with a Southern twist, this bourbon peach upside down cake is sure to become your new favorite treat. With caramelized, juicy peaches layered over a rich, bourbon-infused sponge, each bite is bursting with sweet fruit, warm vanilla, and a hint of oaky bourbon. Perfect for summer gatherings, Sunday dinners, or when you need a show-stopping dessert for any occasion. Let's get cooking!

Why You'll Love This Bourbon Peach Upside Down Cake

• Sweet and Boozy Flavor: Bourbon and peaches make a luscious, aromatic combination.
• Caramelized Peach Topping: The fruit gets deliciously sticky and golden as it bakes.
• Moist, Tender Crumb: Sour cream and brown sugar ensure a melt-in-your-mouth texture.
• Easy Prep: Impress guests with a cake that looks (and tastes) fancy but is simple to whip up.
• Perfect for All Occasions: Goes just as well at summer BBQs as on your holiday dessert table.

Ingredients

• 4 large ripe peaches, peeled, pitted, and sliced ½-inch thick
• ½ cup (1 stick) unsalted butter, divided
• ¾ cup packed light brown sugar, divided
• 2 tablespoon bourbon
• 1 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• ¼ cup whole milk, at room temperature
• 1 ½ teaspoon pure vanilla extract

Directions

Step 1: Prep the Pan and Peaches

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Melt ¼ cup (half the stick) of butter in a small saucepan over medium heat. Stir in ½ cup brown sugar and bourbon; cook until smooth and slightly thickened, 2-3 minutes. Pour into the prepared cake pan. Arrange peach slices in concentric circles over the caramel mixture.

Step 2: Make the Cake Batter

3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, beat the remaining ¼ cup butter and ¼ cup brown sugar plus the granulated sugar until light and fluffy (about 2 minutes).
5. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla.
6. With mixer on low speed, add half the dry ingredients, then the milk, then the rest of the dry ingredients. Mix until just combined.

Step 3: Assemble and Bake

7. Spoon batter over the peaches and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
9. Let cake cool in the pan for 15 minutes, then carefully invert onto a serving plate. Remove parchment.

Notes

• If peaches are very juicy, dab them slightly with a paper towel before arranging in the pan.
• Add a pinch of cinnamon or ginger to the batter for a spiced note.
• You can use canned peaches if fresh aren't available, but drain them well.

Variations

• Try with apples or pears instead of peaches, paired with bourbon or spiced rum.
• Replace bourbon with vanilla extract for a non-alcoholic version.
• Sprinkle chopped pecans over the peach layer for extra crunch.

Required Equipment

• 9-inch round cake pan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Small saucepan
• Parchment paper

Storage Instructions

• Store tightly covered at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving or warm gently.
• Freeze for up to 2 months. Thaw overnight in the fridge and warm slices as desired.

Suggested Pairings & Serving Recommendations

• Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with hot coffee, sweet tea, or a splash more bourbon!
• This cake is gorgeous and delicious when served slightly warm.

Pro Tips for Success

• Let the cake cool at least 15 minutes before inverting to avoid peach stickage.
• Use ripe, but firm peaches for the best texture and flavor.
• Don’t overmix the batter; mix until just combined for a tender crumb.

FAQ

Can I make this cake ahead?

Yes! It's even better the next day as the flavors meld—just store tightly wrapped and invert just before serving.

What kind of bourbon works best?

Any good sipping bourbon you enjoy works well. Avoid bottom-shelf varieties for best flavor.

Can I use other fruits?

Absolutely—try nectarines, plums, or even pineapple for a tasty spin!

★★★★★ 4.20 from 10 ratings

Bourbon Peach Upside Down Cake

yield: 8 servings

prep: 25 mins

cook: 45 mins

total: 50 mins

A decadent, summery upside down cake featuring ripe peaches caramelized with bourbon and brown sugar, crowned with a moist vanilla cake.

🖨️ Print Pin Recipe

Ingredients

• 4 large ripe peaches, peeled, pitted, and sliced ½-inch thick
• ½ cup (1 stick) unsalted butter, divided
• ¾ cup packed light brown sugar, divided
• 2 tablespoon bourbon
• 1 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• ¼ cup whole milk, at room temperature
• 1 ½ teaspoon pure vanilla extract

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. 2
   Melt ¼ cup (half the stick) of butter in a small saucepan over medium heat. Stir in ½ cup brown sugar and bourbon; cook until smooth and slightly thickened, 2-3 minutes. Pour into the prepared cake pan. Arrange peach slices in concentric circles over the caramel mixture.
3. 3
   In a medium bowl, whisk together the flour, baking powder, and salt.
4. 4
   In a large bowl, beat the remaining ¼ cup butter and ¼ cup brown sugar plus the granulated sugar until light and fluffy (about 2 minutes).
5. 5
   Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla.
6. 6
   With mixer on low speed, add half the dry ingredients, then the milk, then the rest of the dry ingredients. Mix until just combined.
7. 7
   Spoon batter over the peaches and smooth the top with a spatula.
8. 8
   Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
9. 9
   Let cake cool in the pan for 15 minutes, then carefully invert onto a serving plate. Remove parchment.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 330 caloriescal

Protein: 4gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 50gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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